COLD PAD THAI Noodle Bowl

1/4 medium head Red Cabbage, shredded cone # 2
1/4 medium Green Cabbage, shredded cone #2
4-6 cups rice noodles – cooked according to directions
1 pkg sprouted mung beans
1 large red bell pepper, diced cone #3
3 carrots, cone #2
1 large cucumber diced # 3 cone
1 bunch green onion, sliced thin
1/2 cup packed basil and mint, chopped
1/2 cup cilantro, chopped
1 cup salted nuts like peanuts or cashews
Mix all ingredients together, except for the nuts, top with Thai dressing.

THAI DRESSING

4 T. olive or key lime avocado oil
1/2 cup rice wine vinegar
4 T tamari soy sauce
2 Tbsp, Toasted Sesame Oil
4 cloves garlic, minced
1 jalapeno pepper, minced (seeded for less spice)
Zest and Juice of 1 Lemon
Zest and Juice of 1 Lime
2 Tbsp chili paste
1 T stalk lemon grass minced
4 kaffir lime leaves
Blend all ingredients together in a high speed blender